I am going to be going a little hog wild the next little while as I have so many things to post. I have been so busy the last month getting ready for Christmas and enjoying having Jace and Krystal here that I have not posted anything for quite awhile. I have been taking pictures and saving them, knowing that when things slowed down, I would get around to updating things. Jace and Krystal left this morning and I am still unable to talk to anyone without breaking down and sobbing I have such a hard time when Christmas is over anyway, but throw their departure into the mix, and I am a candidate for rather heavy doses of medication or may a medically induced coma
. I had this cake recipe recommended to me by my hairdresser, Christie. I made it the other night and OH MY HECK!!! This is the most moist cake I have ever made and the frosting is amazing. I am a real critic when it comes to frosting. I can not take the real sweet ones or the ones that taste like they are mostly Crisco and leave that coating of fat on the roof of your mouth. You know what I am talking about. But believe me, I am never making any other cake again and I will not be using the boxed chocolate cake mixes after tasting this one.
I am putting the recipe just as it was written, with the explanation that we do not drink coffee so I do not have it setting around. I used Postum. If you happen to be LDS, you will know what this is. Also I had purchased a Kahlua flavored syrup from Standard Restaurant supple (if you haven’t been there, make this a destination). It does not contain alcohol nor coffee, but is just a flavoring. I used this in the frosting in place of the coffee granules. Try it you will love it!!!
This recipe comes from The Barefoot Contessa as does the picture because I forgot to take a picture of mine prior to it being devoured.
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
- Chocolate Frosting:
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake. (make sure it is completely cooled as this recipe has a lot of butter in it and if the cake is warm at all, it will melt and lose that wonderful whipped look and taste.